By Jeff Parker

Spring to early summer is the best time for fresh tender asparagus. Little needs to be done other than tossing it with a drizzle of olive oil, lemon zest and creamed garlic. A few minutes on the grill is long enough to cook to al dente and add a little smoky char. I used the juice from the zested lemon for an optional vinaigrette.

Simple Lemon and Garlic Grilled Asparagus

serves four

1 pound asparagus
1 lemon
1 clove garlic
1 tablespoon olive oil
Sea salt and freshly ground black pepper

For the vinaigrette:
Juice from 1/2 lemon
1/2 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
Sea salt …read more

Source:: grillingoutdoorrecipes.com